Canning Beets

Selecting Beets:
You'll need about three pounds of beets per quart.
A Bushel of beets will yield 15-20 quarts.
Choose small beets if canning whole. Beets larger than three inches are usually too fiberous.

Preparation:
Trim tops off of beets, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25. Cool, remove skins, and trim off stems and roots. Leave baby beets whole and cut medium or large beets into 1/2-inch cubes or slices. Add 1 teaspoon of salt per quart to the jar. Fill jars with hot beets and fresh hot water, leaving 1-inch headspace. Adjust lids and process as follows:

Quarts:
Process 30 minutes at 12 pounds pressure.
For altitudes over 2,000 feet increase pressure to 13 pounds.
For altitudes over 4,000 feet increase pressure to 14 pounds.

Pints:
Process 30 minutes at 10 pounds pressure.
For altitudes over 1,000 feet increase pressure to 15 pounds.